Minestrone
chickpeas, cabbage, tomatoes, smoked paprika
Vegan, a mix of several recipes and cuisines.
I did not know how to call it so I went with what it reminds me the most - minestrone. But definitely there's a big emphasis on 'mine' in it. It has elements of Hungarian Lecsó and some Polish twist.
One thing I know for sure - this soup is fully vegan, incredibly fresh and packed with flavors.
Ingredients
Veggie broth base
Pressure cook for 30 mins (or 2h in regular pot).
Main soup
Method
Step 1
Start by preparing all the veggies. Cut a carrot in halves lengthwise and slice, cut celery sticks in slices, potatoes in smaller pieces, cabbage in 1cm chunks. Cube peppers, pickles, onion.
- 1carrot
- 5celery sticks
- 5small potatoes
- 150gcabbage
- red pepper
- yellow pepper
- 2pickled cucumbers
- 1onion
Step 2
If you have a pressure cooker, take the ingredients marked as vegan broth and put them there covered in 1.5 L of water for 30 minutes. Otherwise cook them separately for 2 hours. After you are done, keep the broth and discard (or reuse) the content.
- 1.5 Lwater
- 1pack/can (400 g) of chickpeas with brine
- 2potatoes halved
- 1onion halved
- 1carrot
- 2 tbspcaraway seeds
- 3all spice berries
- 3bay leaves
Step 3
Take carrots, celery sticks, peppers, onion. Fry them in olive oil for 10 minutes until softened.
- 5 tbspolive oil
Step 4
Add broth, potatoes, cabbage, tomatoes, spices to the pot. Cook for 20 more minutes or until potatoes are done. Add parsley in the end after finishing cooking.
- 400gcan of high quality tomatoes
- 2 tbspmarjoram
- 2 tbspMSG
- 1 tbsplemon juice
- 3 tspground smoked paprika
- 2 tspground cumin
- 1 tspcaraway seeds
- fresh parsley